Electronic nose system based on polyaniline films sensor array with different dopants for discrimination of artificial aromas

Tiggemann, Lídia; Ballen, Sandra Cristina; Bocalon, Cristian; Graboski, Adriana Márcia; Manzoli, Alexandra; Steffens, Juliana; Valduga, Eunice; Steffens, Clarice

doi:10.1016/j.ifset.2017.08.003

Cited by 44 publications

(20 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The working principle of electronic nose basically is to simulate human olfactory organs to perceive, analyse and judge the odour flowing into its sensors. Moreover, it has been widely applied to aromas recognition and discrimination (Tiggemann et al ., 2017). Each sensor of the electronic nose has an independent response to different types of samples.…”

Section: Resultsmentioning

confidence: 99%

Concentrating sulphur‐containing flavour from Toona sinensis shoots using corn oil with and without aqueous dispersion

Zhaogai

Jiang

Zhao

et al. 2021

Int J of Food Sci Tech

View full text Add to dashboard Cite

Toona sinensis (TS) shoot is a seasonal and quick deteriorating vegetable with unique alliaceous flavour. In this study, corn oil was used to concentrate the sulphur-containing compounds responsible for the unique TS flavour with and without aqueous dispersion. The level of sulphur-containing compounds in TS shoots was 0.32 lg g À1 and concentrated to 2.34 lg g À1 in the corn oil with aqueous dispersion. The sulphur-containing compounds, trans-2-Mercapto-3,4-dimethyl-2,3-dihydrothiophene and (E,Z)-Di-1propenyldisulphide, were identified in the corn oil, while they were not detected in the oil without aqueous dispersion. Based on sensory and electronic nose analysis, the aroma of corn oil with aqueous medium extraction had stronger alliaceous aroma than TS shoots and the extraction corn oil without aqueous dispersion. With aqueous dispersion assistance, the sulphur-containing aroma compounds in TS shoots were effectively concentrated in corn oil. The flavour-enriched oil could serve as a flavour ingredient to deliver TS shoots aroma for different food applications.

show abstract

Section: Resultsmentioning

confidence: 99%

Concentrating sulphur‐containing flavour from Toona sinensis shoots using corn oil with and without aqueous dispersion

Zhaogai

Jiang

Zhao

et al. 2021

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…Electronic nose (E-nose) is an efficient and objective instrument to distinguish odor profile, which can acquire comprehensive information about volatile compounds in the samples (Tiggemann et al, 2017). The response values of the E-nose in the three groups are shown in Table 5, and W1C, W6S, W5C, and W1S showed lower responses to the volatile compounds.…”

Section: Electronic Nose Analysismentioning

confidence: 99%

Changes in volatile profiles of a refrigerated‐reheated xylose‐cysteine‐lecithin reaction model analyzed by GC×GC‐MS and E‐nose

Zhang

Zang

Zhang

et al. 2022

Journal of Food Science

View full text Add to dashboard Cite

The changes in the volatile profiles of a xylose-cysteine-lecithin reaction model were investigated by using comprehensive two-dimensional gas chromatography-mass spectrometry (GC×GC-MS) in combination with headspace solid-phase microextraction (SPME) and electronic nose (E-nose) to evaluate the contribution of refrigerating and reheating treatment to warmedover flavor (WOF). The volatile compound results and E-nose revealed that the contribution of refrigerating and reheating to the WOF was not consistent. After refrigerating, the level of furfuryl mercaptan increased, while that of 1-octene-3-ol, octanal, nonanal, and 2-decanone decreased, which affected the flavors.An increase in the level of 1-octene-3-ol, 2-pentyl-thiophene, and hexanoic acid and a decrease in the levels of furfural, 2-methyl-3-furanthiol, and 2-methyl-3pentanethiol occurred during reheating. According to the odor activity value and sensory evaluation, the sulfur-like odor became more intense after refrigerating, while the rancid-like odor grew stronger, but the sulfur-like odor alleviated after reheating. Overall, the reaction between residual substances caused the WOF during refrigeration, also lead to the fatty acid oxidation increased after reheating. The overproduction of fatty acids oxidation products and decreased of volatile product of Maillard reaction leads to the WOF during reheating.

show abstract

“…Unlike conventional nucleation process utilizing the conventional inorganic protonic acids, such as hydrochloric acid [113], sulfuric acid [114], and phosphoric acid [115], the dopants further evolved into organic acids [115], binary dopants [116], etc.…”

Section: Polyaniline Sensorsmentioning

confidence: 99%

Recent Progress in Conducting Polymer Composite/Nanofiber-Based Strain and Pressure Sensors

et al. 2021

View full text Add to dashboard Cite

The Conducting of polymers belongs to the class of polymers exhibiting excellence in electrical performances because of their intrinsic delocalized π- electrons and their tunability ranges from semi-conductive to metallic conductive regime. Conducting polymers and their composites serve greater functionality in the application of strain and pressure sensors, especially in yielding a better figure of merits, such as improved sensitivity, sensing range, durability, and mechanical robustness. The electrospinning process allows the formation of micro to nano-dimensional fibers with solution-processing attributes and offers an exciting aspect ratio by forming ultra-long fibrous structures. This review comprehensively covers the fundamentals of conducting polymers, sensor fabrication, working modes, and recent trends in achieving the sensitivity, wide-sensing range, reduced hysteresis, and durability of thin film, porous, and nanofibrous sensors. Furthermore, nanofiber and textile-based sensory device importance and its growth towards futuristic wearable electronics in a technological era was systematically reviewed to overcome the existing challenges.

show abstract

Electronic nose system based on polyaniline films sensor array with different dopants for discrimination of artificial aromas

Cited by 44 publications

References 24 publications

Concentrating sulphur‐containing flavour from Toona sinensis shoots using corn oil with and without aqueous dispersion

Concentrating sulphur‐containing flavour from Toona sinensis shoots using corn oil with and without aqueous dispersion

Changes in volatile profiles of a refrigerated‐reheated xylose‐cysteine‐lecithin reaction model analyzed by GC×GC‐MS and E‐nose

Recent Progress in Conducting Polymer Composite/Nanofiber-Based Strain and Pressure Sensors

Contact Info

Product

Resources

About